Low Sodium Orange-Pistachio Coconut Cocoa Pudding

Total time2 hr 25 min

Prep time10 min

Cook time15 min

Low Sodium Orange-Pistachio Coconut Cocoa Pudding

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Ingredients

4 servings

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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½ cup unsweetened cocoa powder
3 tbsp pure maple syrup
3 tbsp arrowroot starch
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp pure vanilla extract
1 tbsp fresh orange zest (from about 1 large orange)

For serving

¼ cup dry-roasted pistachios, roughly chopped
1 tsp fresh orange zest, for garnish (optional)

Instructions

1
Pour the coconut milk into a medium saucepan. Whisk in the cocoa powder, maple syrup, arrowroot starch, and salt until smooth with no dry lumps visible.
2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line, about 8–10 minutes. Do not let it boil hard — reduce to medium-low if large bubbles begin to break the surface.

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